Umeboshi Purée

Preparation info

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By Peter Gilmore

Published 2014

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  • 200 g (7 oz) umeboshi (fermented japanese plums)
  • 50 ml ( fl oz) semillon verjus or other white verjus
  • 50 ml ( fl oz) Korean fermented plum extract


Soak the umeboshi in 1 litre (35 fl oz) of cold water overnight. Drain and rinse well. Place the umeboshi, verjus and fermented plum extract in a small saucepan and cook gently over low heat until almost all of the liquid has evaporated.

Put the remaining contents of the saucepan in a drum sieve and push the flesh and juices through, discarding the seeds.

Cover and reserve the purée until required.